肺表面活性物质
气泡
化学工程
油滴
石油工程
油中的水
乳状液
化学
材料科学
环境科学
色谱法
复合材料
地质学
工程类
作者
M. Brun,Mathieu Delample,Etienne Harté,Sophie Lecomte,Fernando Leal-Calderon
标识
DOI:10.1016/j.foodres.2014.11.044
摘要
Abstract The incorporation of air in vegetable oils is highly sought after as it allows reducing the total fat content, while providing a light and pleasant texture. To meet consumers' requirements, nonaqueous foams must remain kinetically stable for several months and must withstand large deformations and flows. In this paper, we describe the fabrication of air-in-oil foams of outstanding stability, both at rest and under flow, based on the use of crystallizable surfactants (mixture of mono- and diglycerides). The air volume fraction is close to 55%, irrespective of the surfactant concentration. The air bubbles are protected against coalescence and Ostwald ripening by a dense layer of crystals. Moreover, the firmness of the surfactant crystal network formed in the oil bulk is large enough to hinder buoyancy driven phenomena. Finally, we demonstrate that the oil foams can be dispersed in an aqueous phase containing hydrocolloids to form a novel type of material: air-in-oil-in-water (A/O/W) emulsions.
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